Rack of lamb with new potato, onion & thyme gratin
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Brown butter basted radishes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 85g butter
- 600g radishtrimmed of their leaves
- juice ½ lemon
Nutrition: per serving
- kcal176
- fat18g
- saturates11g
- carbs3g
- sugars3g
- fibre2g
- protein1g
- salt0.4glow
Method
step 1
Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it’s just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
step 2
Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they’re glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
